How to Make: Coconut Crusted Chicken Tenders

While this recipe is easy it can get messy pretty quick so the set up is really important here. Start out by prepping your ingredients and arrange your three bowls:

Tapioca or Arrowroot Starch + spices. You can also use corn starch or really any of starch/flour here. However, I don’t recommend coconut flour. Coconut flour doesn’t usually crisp up well and can feel drying.

Eggs. Nothing special – just whisk and set aside.

Coconut. I recommend unsweetened desiccated coconut. It’s dryer and smaller which makes for a better breadcrumb type coating. If you can’t find desiccated coconut and the shredded coconut available comes in large flakes try pulsing it in a blender for about 5-10 seconds until it’s ground until into a course, sandy texture.

Before you start with the chicken make sure to tear out a large piece of aluminium foil for the coated pieces. As you finish coating your chicken, lay them out on the foil. Make sure to leave a little space in between each piece so as not to remove any coating.

Frying Tips

Start out by making sure your oil is HOT. Your chicken won’t crisp up if you add it before the oil has fully heated up. To check if it’s hot enough, get the tips of your fingers slightly wet and flick a few water droplets into the pan. If the oil sizzles when hit with water it’s good to go. If not, wait a minute and try again.

Don’t overcrowd your pan. You’ll need to cook the chicken in a few batches so that you can leave a little space in between each piece otherwise you’ll struggle to get truly crispy chicken.

Wipe down the pan if needed. As you cook some of your chicken pieces will naturally lose a few coconut flakes here and there which will continue to cook and burn in the oil. After awhile, you might find yourself will too many burnt pieces that will latch on to the chicken making the outsides appear to be cooked more than they actually are. After frying one or two batches of chicken, drain the oil, wipe down the pan and start again. If you’re using a nonstick pan this shouldn’t take much time at all. It might feel tedious, but it’s worth the golden, crispy chicken in the end.

Transfer cooked pieces to a wire cooling rack. Instead of a paper towel lined plate to absorb the excess oil after frying, let the oil drain on a wire rack so that it actually stays crispy.

Meal Prep & Serving Suggestions:

This chicken is really best enjoyed fresh while it’s still crispy. However, it will keep for a couple of days in an airtight container in the fridge.

Enjoy these on their own with your favourite dipping sauce or add to a salad for some added protein/crunch.

Freeze:

Freeze the chicken coated but uncooked. Freeze first for a few hours on a large baking sheet (make sure no pieces are touching each other so they don’t freeze stuck together). After a couple of hours transfer to a large ziplock bag and keep for up to three months.

If freezing, bake instead of fry when you’re ready to enjoy.

Bake These:

Arrange on a large baking sheet, spray with cooking oil and bake for 25 minutes in an oven preheated to 425°F/220°C.

If cooking from frozen add another 5-7 minutes to your cooking time.

Don’t forget to #asaucykitchen on instagram if you try these Coconut Crusted Chicken Tenders! We love seeing what you make! You can also post your pictures to my facebook page!

Ingredients

1/3 cup tapioca or arrowroot flour (can use corn starch but not paleo)

3/4 teaspoon salt

1/4 teaspoon cayenne

2 teaspoons paprika

2 eggs whisked

1 1/4 cups desiccated or shredded unsweetened coconut

1 1/2 pound boneless, skinless chicken breasts cut into strips

2 tablespoons coconut oil

Instructions

In a shallow bowl or plate whisk together the starch, salt, cayenne and paprika until well combined. In another small bowl whisk together the eggs. Add the shredded coconut to a third shallow bowl or plate.

Streamline your coating by setting up the bowls so that they are in order: the starchy spice mixture firsts, eggs second, coconut third. Rip out a large piece of aluminium foil or baking paper and set aside to lay out your chicken pieces as you go.

Take a chicken tender and dip it into the starchy spice mixture, make sure to dust coat all sides well. Shake off excess starch.

Next dip the chicken tender in the the egg mixture until fully coated and shake off the excess egg.

Finally, dip the chicken tender into the shredded coconut and press into the chicken to coat well. Transfer to the foil or baking paper and set aside as you repeat the process until all of your chicken pieces are coated. Make sure not to overcrowd your coated chicken pieces as you go.

Warm your coconut oil in a large nonstick skillet or pan over a medium heat. When the oil is hot add the chicken tenders and gently fry on each side, about 5-6 minutes or until cooked through. Try not to flip too early or often and leave space in between each piece or your chicken won't crisp up. You will probably need to work in batches so your don't overcrowd your pan. Transfer the cooked chicken tenders to a plate or cooling rack. Repeat until all of your chicken is cooked. Serve immediately and enjoy.

Notes

Freeze:

Freeze the chicken coated but uncooked. Freeze first for a few hours on a large baking sheet (make sure no pieces are touching each other so they don't freeze stuck together). After a couple of hours transfer to a large ziplock bag and keep for up to three months.

Bake These:

Arrange on a large baking sheet, spray with cooking oil and bake for 25 minutes in an oven preheated to 425°F/220°C.